We served this to our supper club and it was fabulous.
For the sweet potatoes, in a one-gallon saucepot, add the potatoes and cover with water. Bring to a boil and cook until fork tender. When cooked, strain potatoes. In a large bowl, while potatoes are still hot, add honey, butter, cinnamon, salt, and pepper. Mash together and reserve on stovetop with low heat.
For the andouille cream, in a large saute pan with the olive oil, sweat the garlic and shallots. Add the celery and saute for one minute. Add the white wine, sausage, and thyme. Reduce for about one minute to half. Add heavy cream and reduce mixture by half again. Stir in Cajun seasoning and butter, saute for one minute. Stir in parsley and season. Be sure to remove thyme sprig before serving. Reserve on stovetop with low heat.
For the shrimp, dredge shrimp in blackening spice. Season each side of the shrimp with salt and ground black pepper. In a hot saute pan with olive oil, pan sear shrimp. Be sure not to burn the blackening spice, or it will turn very bitter in taste.
For the presentation, spoon the potatoes in the center of a serving plate. Then stand three shrimp on the potatoes, with the tails in on top. Lastly, spoon a portion of the andouille cream on top of the shrimp and potatoes.
Prep Time: 25 min Inactive Prep Time: 0 min Cook Time: 35 min Level:
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|Serving Size: 1 Serving (388g)|
|Recipe Makes: 4|
|Calories from Fat: 634 (73%)|
|Amt Per Serving||% DV|
|Total Fat 70.5g||94 %|
|Saturated Fat 40.6g||203 %|
|Monounsaturated Fat 22.1g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 208.9mg||64 %|
|Sodium 593.3mg||20 %|
|Potassium 1022.7mg||27 %|
|Total Carbohydrate 53.5g||16 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 46.2g|
|Protein 9.2g||13 %|
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Calories per serving: 872
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